Anne Morgan Delia Smith’s lemon surprise pudding separates in the oven into two layers from a single mixture. You pour one batter into the dish, and 40 minutes later you get a light lemon sponge on top sitting over a pool of hot lemon sauce underneath. The surprise is that you did not make them separately.
I did not believe this would work the first time I read it in the Complete Cookery Course. One mixture cannot turn into two things. But the whisked egg whites rise to form the sponge while the heavier lemon liquid sinks and sets into a custard-like sauce at the bottom. It is one of those recipes that feels like a magic trick every time.
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Why Does It Need a Water Bath?
The water bath is what makes the layers separate. The gentle, even heat from the water cooks the bottom slowly into a sauce while the top bakes into a sponge. Without it, the whole thing sets solid and you lose the surprise.
Use a deep roasting tin and pour boiling water until it comes halfway up the sides of the pudding dish. Do not skip this step. I tried it once without and got a dry lemon cake with no sauce at all.
Lemon Surprise Pudding Ingredients
- 75g (3 oz) butter, softened
- 175g (6 oz) caster sugar (superfine sugar)
- Grated zest and juice of 2 large lemons
- 3 large eggs, separated
- 75g (3 oz) self-raising flour
- 275ml (10 fl oz) milk
- Pinch of salt
How To Make Delia Smith Lemon Surprise Pudding
- Heat the oven: Set to 180°C (160°C Fan / Gas Mark 4 / 350°F). Butter a 1.5 to 2 litre deep baking dish.
- Cream the base: Beat the butter, sugar, lemon zest, and lemon juice together. It will look curdled. This is normal.
- Add the yolks: Beat in the egg yolks one at a time.
- Fold in flour and milk: Fold in the flour, then gradually stir in the milk. The mixture will be very thin, like a batter.
- Whisk the whites: In a clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks.
- Fold together: Gently fold the egg whites into the lemon batter. Do not overmix. Some white streaks are fine.
- Bake in a water bath: Pour the mixture into the buttered dish. Set the dish in a deep roasting tin and pour boiling water into the tin until it comes halfway up the sides. Bake for 40 to 45 minutes until the top is golden and set.
- Serve: Spoon out at the table so everyone gets sponge from the top and sauce from the bottom. Good hot or cold.
Can You Make It Ahead?
You cannot mix it in advance. The egg whites start to lose their air the moment you fold them in, so the batter needs to go straight into the oven. You can weigh out all the ingredients beforehand to save time.
It is good cold the next day if there is any left, though the sponge absorbs some of the sauce as it sits. The summer fruit pudding is a better make-ahead option if you need a cold lemon-free dessert.
FAQs
What is the surprise in lemon surprise pudding?
The surprise is that one batter separates during baking into two layers: a light sponge on top and a lemon custard sauce underneath. You do not make them separately. The egg whites rise to form the sponge while the heavier liquid sinks to the bottom.
Can I use limes or oranges instead of lemons?
Delia has a Hot Citrus Pudding in her Summer Collection that uses a mix of citrus. Orange works well but gives a sweeter, less sharp result. Lime is sharper than lemon so use slightly less juice if you swap.
Why did my pudding not separate into two layers?
The most likely reason is that you did not use a water bath. The gentle heat from the water is what allows the layers to form. Without it, the whole mixture bakes evenly and you get a sponge with no sauce underneath.
Is it meant to be runny underneath?
Yes. The bottom layer should be a soft, pourable lemon sauce, not a set custard. If it has set firm all the way through, it was in the oven too long or the temperature was too high.
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Nutrition Facts
- Calories: 280 kcal
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g
- Dietary Fibre: 0g
Nutrition information is estimated per serving (serves 6).
Delia Smith Lemon Surprise Pudding Recipe
Course: DessertCuisine: BritishDifficulty: Easy6
servings20
minutes45
minutes280
kcalDelia Smith’s lemon surprise pudding separates in the oven into two layers from a single mixture. You pour one batter into the dish, and 40 minutes later you get a light lemon sponge on top sitting over a pool of hot lemon sauce underneath. The surprise is that you did not make them separately.
I did not believe this would work the first time I read it in the Complete Cookery Course. One mixture cannot turn into two things. But the whisked egg whites rise to form the sponge while the heavier lemon liquid sinks and sets into a custard-like sauce at the bottom. It is one of those recipes that feels like a magic trick every time.
Ingredients
75g (3 oz) butter, softened
175g (6 oz) caster sugar (superfine sugar)
Grated zest and juice of 2 large lemons
3 large eggs, separated
75g (3 oz) self-raising flour
275ml (10 fl oz) milk
Pinch of salt
Directions
- Heat the oven: Set to 180°C (160°C Fan / Gas Mark 4 / 350°F). Butter a 1.5 to 2 litre deep baking dish.
- Cream the base: Beat the butter, sugar, lemon zest, and lemon juice together. It will look curdled. This is normal.
- Add the yolks: Beat in the egg yolks one at a time.
- Fold in flour and milk: Fold in the flour, then gradually stir in the milk. The mixture will be very thin, like a batter.
- Whisk the whites: In a clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks.
- Fold together: Gently fold the egg whites into the lemon batter. Do not overmix. Some white streaks are fine.
- Bake in a water bath: Pour the mixture into the buttered dish. Set the dish in a deep roasting tin and pour boiling water into the tin until it comes halfway up the sides. Bake for 40 to 45 minutes until the top is golden and set.
- Serve: Spoon out at the table so everyone gets sponge from the top and sauce from the bottom. Good hot or cold.
Notes
- The water bath is essential for the layers to separate.
- The batter looking curdled after adding lemon juice is normal.
- Do not overmix the egg whites or you lose the lightness.
- Good cold the next day if there is any left.
